Savoury Winter Squash + Carrot Soup

2 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp curry powder (adjust to tastes for heat)
2 tsp chili powder
2 tsp salt
5 sprigs fresh thyme (tied together with string for easy removal later)
4 lg carrots, peeled and roughly chopped
1 lg orange fleshed squash, peeled, seeds discarded, and chopped (such as Red Kuri, Butternut, Buttercup)
4 cups chicken or vegetable broth
2 cups water
Plain yogurt for garnish

Heat the oil in large pot, saute onions until translucent.
Add minced garlic, curry powder, chili powder, salt, thyme and carrots. Stir well and saute 5 minutes.
Add chopped squash, broth and water. Bring to a boil.
Reduce heat and simmer 30 minutes, or until all vegetables are soft. Turn off heat. Remove thyme stems and discard.
Using a blender, food processor, or immersion blender, puree the soup until smooth. Add water to thin if desired. Serve hot, ladled into bowls with a dollop of plain yogurt.